Summary

Ingredients

• 1 kg beef goulash
• 1 kg onion (s), peeled, sliced
• 4 cloves garlic, finely chopped
• 1 tablespoon lard or some oil
• 3 tablespoon paprika powder, noble sweet
• 3 bay leaves
• 0.5 teaspoon ½ caraway seeds
• 3 tablespoon tomato paste
• 1 small chilli pepper (s)
• 3 potato (s), peeled, halved or quartered
• 1 liter bouillon, (strong beef bouillon)
• 1 tablespoon gravy, (instant, paste)
• some salt and pepper from the mill

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Instructions

1. Heat the lard or oil in a large saucepan, sauté the onions until golden. Add the tomato paste, stir well and remove the saucepan from the stove.
2. Add the paprika powder and mix well for 2 minutes (but not on full heat, otherwise it can get bitter), deglaze with only 1/2 to 3/4 liter of the bouillon in which the gravy was dissolved (put the rest of the bouillon aside) and about Simmer gently for 20 to 30 minutes, stirring occasionally.
3. Add the garlic, bay leaves, caraway seeds and the pod, also add the potatoes and cook for another 15 minutes, stirring occasionally. The potatoes bind the sauce and make it a little thicker.
4. Gradually add the beef goulash cubes to the boiling sauce without frying them, but keep stirring. If the meat has a lot of water, the sauce will multiply, but if it is good, hung meat, you may need to add the rest of the bouillon so that the sauce doesn`t get too thick.
5. Let the goulash simmer gently for about 2 to 2 1/2 hours, stirring from time to time.
6. It is even better if the goulash is prepared the day before, as it tastes a little stronger when warmed up.
7. The potatoes can be eaten or removed. Season with salt and pepper only at the end because of the spiciness of the pod.